Creamy Leftover Turkey Pasta

Need an easy peasy recipe for using up your leftover roast turkey? Then you need to try my Creamy Leftover Turkey Pasta. No leftover turkey? No worries, this simple alfredo pasta recipe can be made with leftover chicken or see below for how to ‘create’ some turkey leftovers!

📝 Ingredients

• 300 g pasta (I use fusilli, but penne, spaghetti and linguine all work well too)
• 2 tablespoons olive oil
• 1 onion (sliced)
• 150 g mushrooms ((or other vegetables), sliced)
• 3 cloves garlic
• 300 g leftover turkey or chicken (shredded (see note))
• 300 ml double (heavy) cream
• Salt and pepper to taste
• 4 tablespoons fresh parsley (finely chopped (or another herb – fresh sage or basil also work well))
• Grated parmesan to serve

👨‍🍳 Instructions

1. 1Cook the pasta in boiling salted water according to your preferences or the packet instructions.
2. 2Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured.
3. 3Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.
4. 4Lower the heat again and add the garlic and the turkey and cook for a further 2 minutes. Add the cream, salt and pepper, and cook for a further 5 minutes until the turkey is piping hot all the way through and the sauce has reduced slightly.
5. 5Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.
6. 6Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.
7. 7Serve garnished with extra parsley and lots of parmesan cheese!